Oyster mushrooms are the perfect meat substitute in this easy, vegan Oyster Mushroom Noodle Stir-Fry recipe. A healthy, Asian-inspired, and kid-approved dinner. Packed with veggies for a nutritious and delicious meal.
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This dish is a healthy alternative to takeout. The meaty mushrooms, combined with a delicious, slightly sweet, and spicy sauce, will leave you wanting more. My teens enjoyed this meal so much that I made it three days in a row! I think I must have bought all the oyster mushrooms in the store.
This recipe is inspired by this Easy 4-ingredient Oyster Mushroom recipe, as well as this Easy Creamy Mushroom Soup.
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👩🏼🌾 Ingredients
- Oyster mushrooms are an ideal meat substitute in vegan dishes. They are slightly chewy in texture, and easily absorb the flavors from sauces and marinades.
- Noodles
- Carrot
- Green onion
- Bok choy
- Tamari
- Rice vinegar
- Gochujang
- Maple syrup
- Toasted sesame oil
- Sesame seeds
See the recipe card for quantities.
🍄 Substitutes
- Oyster mushrooms - substitute with the same quantity of sliced shiitake mushrooms as needed
- Veggies - Bell peppers, spinach, cabbage, snow peas, snap peas, and baby corn would all work well in this recipe. Just stick to the same measurements.
- Noodles - Use rice noodles, buckwheat soba, udon, or noodles of choice. Most varieties of noodles will work in this recipe. I used Guanmiao noodles (made from wheat flour) to make this recipe as I love their fun shape.
- Tamari - substitute with soy sauce (preferably low sodium)
- For gluten-free - Use gluten-free tamari and rice noodles, and read ingredient labels carefully.
For more Asian-inspired vegan dinners, try this Tofu Crumbles recipe on my site, or this The Easiest Thai Red Curry Noodles recipe.
How to Make Oyster Mushroom Noodle Stir-Fry
For the full recipe with quantities, scroll down to the bottom of the post. This is an overview.
Step 1. Use the tip of the knife to remove the mushrooms from the firm central stem. Cut them slightly larger than bite-size as they become smaller when cooked.
Step 2. Cook the oyster mushrooms until golden brown.
Step 3. Cook the veggies until the baby bok choy is just wilted, and the carrots are just tender. Do not overcook.
Step 4. Combine the ingredients: Add the noodles, sauce, and mushrooms once the veggies are cooked. Heat until just warmed through. Gently combine the ingredients using a pair of tongs so the noodles do not become mushy.
🙋🏽♀️ Recipe FAQs
All their parts are edible, including the caps, gills, and stems.
Kelp noodles are typically made from kelp, (an edible brown seaweed), water, and sodium alginate (a seaweed-derived substance used to improve texture). They are gluten-free and contain magnesium and calcium. They are served raw, or used for making Pad Thai or pho.
Shirataki noodles are made from yam. They are high in fiber, gluten-free, and great for making Pad Thai.
Cellophane noodles are typically made from sweet potato or mung bean starch. Most are gluten-free, but make sure to read the label as some brands may add other ingredients containing gluten.
Oyster mushrooms are known for their delicate, mild flavor and slightly meaty texture. They have a higher umami content than button mushrooms, which makes them a good choice for savory dishes.
✔️ Expert Tips
- Removing the mushrooms from the central core can be challenging, so make sure to use a sharp knife.
- Firm and leafy veggies work best, such as bell peppers, spinach, cabbage, snow peas, snap peas, and baby corn. Use approximately the same quantity of veggies listed in the recipe.
- Make sure not to overcook the veggies. Keep them slightly crunchy to add more texture to the dish.
- Noodles: Soba noodles made from buckwheat flour are healthful and will add an earthy flavor to this dish. However, they can be a little tricky to cook as they tend to stick together, so follow the cooking directions carefully. Chewy Japanese Udon noodles made from wheat are an ideal texture for a stir-fry. Cellophane noodles (glass noodles) made from potato starch would also hold up well in this recipe. Rice noodles work well too as they are neutral in flavor. But they are softer in texture than wheat, so make sure to add them right at the end if using.
- Storage: Refrigerate leftover Oyster Mushroom Noodle Stir-Fry in an airtight container for up to 3 days. Reheat on the stovetop or microwave.
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Oyster Mushroom Noodle Stir-Fry
Ingredients
- ¼ cup low sodium tamari or soy sauce
- 2 tablespoons rice vinegar
- 2 tablespoons maple syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon gochujang or 1 teaspoon sriracha
- ½ pound oyster mushrooms or sliced shiitake mushrooms
- 4 ounces noodles
- 1 tablespoon sesame oil or neutral flavored
- 1 cup julienned carrots or coarsely shredded
- 6 green onions cut into 1-inch pieces
- 4 baby bok choy stems trimmed, outer leaves separated, and small inner leaves left attached
- 2 teaspoons toasted sesame seeds for garnish (optional)
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Instructions
- Make the sauce: In a medium bowl, mix the soy sauce, rice vinegar, maple syrup, toasted sesame oil, and gochujang. Set aside.
- Cut the mushrooms: Use the tip of a sharp knife to cut the oyster mushrooms from the firm central stem. Discard the firm stem.
- Cook the noodles according to the directions on the packet until al dente.
- Cook the mushrooms: Meanwhile, heat the oil over medium-high heat in a large non-stick skillet or wok. Stir-fry the mushrooms for about 7 minutes, or until golden brown. Transfer to a plate.
- Cook the vegetables: Add the carrots, and green onions to the skillet and stir-fry for about 1 minute, or until the carrots are just tender. Add the bok choy and cook for about one more minute, or until the leaves are just wilted.
- Combine the ingredients: Add the cooked noodles, and sauce to the skillet and mix to combine. Fold in the mushrooms and heat until warmed through. Garnish with toasted sesame seeds.
Notes
- Noodles: I used Guanmiao noodles (made from wheat flour) to make this recipe, but most types of noodles will work, including rice noodles.
- Mushrooms: Oyster mushrooms can be substituted for ½-pound sliced shiitake mushrooms.
- Storage: Refrigerate leftover Oyster Mushroom Noodle Stir-Fry in an airtight container for up to 3 days. Reheat on the stovetop or microwave.
Nutrition
This information is provided as a courtesy and is only an estimate. Nutritional values may vary depending on factors such as product types and brands used.
John says
I cannot wait to try it!!
Nisha Melvani, RDN says
Enjoy!
Jeff C says
This recipe was awesome. It is definitely a winner. I had never cooked with oyster mushrooms before and was blown away by how much better they tasted than just plain white mushrooms. I'm trying to transition to eating less meat and more veggies and this recipe will make it easy to do so. For those that are thinking of making it, just know that it can be a little spicy if you add the amount or more of gochujang paste, so if you aren't into that I would advise going easy on it. Thanks for the recipe!
Nisha Melvani, RDN says
Thank you for your helpful comment. I'm so glad you enjoyed it.
Watsonette says
I made this last night for dinner. I’ve recently started cooking more vegan/meatless meals and love that your recipes are so delicious, nutritious, and educational. I try to eat as little processed food as possible and when I see the ingredients of a lot of meat replacements (palm and vegetable oil) it puts me off greatly. I appreciate your whole food, simple ingredient focus. The flavor that came from the sauce in this meal was layered and spicy and I genuinely felt happy eating it. Thank you!!
Nisha Melvani, RDN says
Makes my day to read this! Thank you! Eating this way always leaves me feeling well!
Patti says
I made this tonight, my family loved it! I am on a health journey to try and beat metabolic syndrome. I am now stalking all your recipes. They all look great!
Nisha Melvani says
Awww thank you. Keep stalking:)
T says
This recipe was absolutely amazing. My noodle of choice was Brown Pad Thai rice noodles. I doubled the noodles, sauce, and added tofu. The extra sauce, to me, was an added bonus.
Nisha Melvani says
Sounds so good! Thank you.
Nate Dorward says
I've found this to be a very useful template recipe--the first time I made it, it was a little soupy and not enough noodles, so I've gradually started adjusting it each time. Every version has been tasty, though. Tonight's version was pretty close to the original--I cooked the sauce a bit (also helps dissolve the gochujang), used a big whack of chow mein noodles and more oil than the original, used thinly sliced onion rather than green onion (to avoid a grocery store trip), otherwise followed it exactly. And, as always, it was great. Sometimes I fry up cubes of tofu in addition to the mushrooms to boost the protein in the recipe. Stirring in some cilantro or Thai basil (or regular basil) is also a nice touch.
Nisha Melvani says
Thank you for your helpful comment. I am so glad you are enjoying it. Adding tofu is an excellent idea!
Geno says
Hello Nisha!
This stir-fry sounds so wonderful! I was searching around for a different way to use oyster mushrooms (golden this time!) along with baby bok choy and came upon your site. We can't wait for dinner this evening, but you have so many interesting recipes for usto try, especially since we eat plant-based. We must buy your book! Thank you!
Nisha Melvani says
So glad you are here! This recipe is very popular. I'm sure you will enjoy it! Thank for your support. Enjoy the book!
Tamara says
I have to say, I was nervous about trying a vegan recipe. I didn't know how my meat loving man was going to react but omg, this was amazing! He loved it and so did I. This was so delicious and full flavoured. I made it exactly as written and used udon noodles. So good! I didn't tell my husband this was vegan because you get this instant idea in your head about vegan food and I didn't want to allow that to happen. I told him afterwards and he has a new respect now. He said he didn't realize vegan could taste that good. Thank you for sharing this recipe. I will be making more recipes from here.
Nisha Melvani says
Made my day to read this. Thank you for taking the time to share your story. I'm so glad it was a hit!
Henry says
Made this tonight with shitake mushrooms and nice thick noodles - absolutely incredible!
Nisha Melvani says
So glad you enjoyed it. Thank you.
AB says
Can you tell me what brand noodles you used please? I have yet to find asian noodles that taste like they do in the restaurants. These look really good!
Nisha Melvani, RDN says
Hi. These are guanmiao noodles.So yummy!
Leslie says
I subbed baby king oyster mushrooms and used spinach rather than kale as that's what I had on hand. Tasty and oh so easy. I'll definitely make it again but, for now, I'm looking forward to delicious leftovers tomorrow. Thank you!
Nisha Melvani says
So glad you are enjoying this dish. Have a great weekend. Thank you for commenting.
Abby says
Loved our easy, tasty, and filling this recipe was. Will definitely make it again!
Nisha Melvani says
So glad you liked it. Thank you.
Olivia says
Really yummy! Used hot honey instead of maple syrup, added garlic & red chili flakes & ate my portion with zoodles. I really enjoyed the flavors and my husband and daughter loved it. I will definitely make this again. Thanks for sharing!
Olivia says
5 stars btw 😁
Nisha Melvani says
Thank you.
Nisha Melvani says
Yay! I'm so glad it was a hit. Thank you for commenting. Zoodles are awesome!
Jan says
I love this recipe - a new favorite! A friend just found & gave me some more beautiful oyster mushrooms so I look forward to making this again soon. I used rice noodles last time, but plan to try Udon ones this time. I found this recipe originally just doing a google search for oyster mushroom recipes, but after discovering your site I can't wait to try more of your recipes. Thanks!
Nisha Melvani says
Thank you so much for your comment. I appreciate it. I'm so glad you enjoyed the recipe. Have a lovely weekend.
Selsi says
This was really delicious. Gonna make it again at my husband’s request.
Nisha Melvani says
Yay! So happy to hear that. Thanks for sharing.
Cynthia says
Being lazy, I used what I had on hand: kale, leeks, egg noodles and my instant pot. I cooked the leek, kale and carrots in broth for 3 minutes, slow release. Strained the veg and reused the broth to cook the noodles 1 minute, quick release. Sautéed the mushrooms, then added sauce, veggies and noodles. Awesome!
Nisha Melvani says
Sounds so yummy! I'm glad it was a hit. Have a great weekend.
Kelly says
So yum! I've just discovered oyster mushrooms and am becoming a little obsessed! Lol!
Great easy recipie! 👌
Nisha Melvani says
Hi. Oyster mushrooms are so meaty and delicious. Great discovery! So glad you like the recipe.
Mindy Richmond says
This looks great. Why wouldn’t you keep the oyster mushroom stems for “scallops”? We do those all the time.
Nisha Melvani says
Hi Mindy,
With King Oyster Mushrooms, I certainly use the stems to make vegan 'scallops.' However, with this variety of oyster mushroom, the part of the stem you remove is very minimal. If you look at the video you will see this. Have a lovely day.
Karen says
It’s amazing!
Nisha Melvani says
I'm so glad you liked the recipe. Thanks for leaving a comment. Have a great day.
Mary says
So good! What brand of Guanmiao noodles do you use?
Nisha Melvani says
Hi Mary, I can't remember the brand, but I'm sure to buy them again soon and I will update the post. I'm so glad you enjoyed the dish.
Allie says
F*** yeah! Super tasty! I just added a tablespoon of arrow root powder to thicken it up. Yum. Will definitely make again!
Nisha Melvani says
Arrowroot always does the trick! So glad you liked it. Thanks for leaving a review.
Jeremy says
Very good. No leftovers.
Nisha Melvani says
Yayyy! I'm so glad it was a hit. Have a great day. Thanks for commenting.
Tameesha says
Loved this!!! So easy and yummy. My next go at this, I'll try to find some wider, hand pulled noodles.
Nisha Melvani says
Hi Tameesha,
I'm so happy you liked this recipe. Thank you for commenting. Nisha xxx
Amy says
DELICIOUS!! I'm not a huge fan of bok choy but in this dish I enjoyed it. The mushrooms are so meaty and the sauce adds a beautifully balanced flavor. I will definitely make this again!
Nisha Melvani says
Hi Amy, Thanks for leaving a comment. The mushrooms really are meaty! I'm so glad you enjoyed this dish...and the bok choy:)